Mashed Carrots and Parsnips with Vanilla and Thyme
These mashed carrots and parsnips are a cozy, savory root vegetable side dish elevated with vanilla and fresh thyme. Easy and perfect for fall and winter meals.
Equipment
- steamer (or steamer basket, pot, and lid)
- food processor
Ingredients
- 10 oz. carrots 300g, peeled, cut into approx. 1 inch or 2 cm pieces
- 7 oz. parsnips 200g, peeled, cut into approx. 1 inch or 2 cm pieces
- 1 tsp vanilla extract
- 1 Tbl salted butter 14g
- 1 Tbl cream optional
- fresh thyme for serving
Instructions
- Steam the carrots and parsnips until very tender.If using a steamer basket: Add 1 inch (2.5 cm) of water to a pot and place the steamer basket inside (the water should not touch the basket). Add the vegetables, cover, and bring to a simmer. Steam for about 15 minutes, or until very tender when pierced with a fork.
- Let the vegetables cool slightly. Transfer them to a food processor. Add the butter, vanilla, and cream. Blend until smooth, scraping down the sides as needed.
- Taste and adjust seasoning, adding salt as needed and adjusting the vanilla to your preference.
- Serve warm, finished with a sprinkle of fresh thyme.